Today’s Tasty Pick: Amathambo with cabbage

So me, I love my food with that kasi flavour – deep, hearty, and straight-up soulful.

One of my all-time fave dishes has to be Amathambo with cabbage. Eish, this one takes me back home, where the pot is always full and the vibes are always warm.

Amathambo (those juicy bones with a bit of meat clinging on) plus soft, well-seasoned cabbage? Hayibo, it’s the kind of combo that slaps harder than a weekend groove! And trust me, when I cook this dish, the whole yard smells like mama’s kitchen.

Be it it’s end of the month or midweek hustle, this meal never misses. Stick around, lemme show you how I whip it up – kasi style, from me to you.

How to make Amathambo with cabbage

Ingredients:

• 1 kg beef bones (amathambo, preferably with a little meat)
• ½ medium cabbage (shredded)
• 2 medium onions (chopped)
• 2 tomatoes (grated or blended)
• 2 cloves garlic (minced)
• 1 green pepper (optional, chopped)
• 2 medium carrots (chopped)
• 3 Tbsp cooking oil
• 2 beef stock cubes (or to taste)
• 1 tsp curry powder or paprika (optional)
• Salt & black pepper (to taste)
• 3–4 cups water

Method:

1. Prepare the bones: Wash amathambo thoroughly. Place in a large pot, add water to cover, a little salt, and boil until tender (about 1–1½ hours). Keep checking and topping up with hot water if needed.
2. Make the base: In a separate pan, heat the oil. Fry onions until soft and golden. Add garlic, green pepper, and carrots. Fry for 2–3 minutes. Stir in the tomatoes, curry powder, and stock cube. Let it simmer until you get a thick relish-like sauce.
3. Combine with amathambo: Add the cooked bones (with some of their broth) into the sauce. Stir well and let it simmer together for 10–15 minutes so the flavours blend.
4. Add the cabbage: Stir in shredded cabbage. Cover the pot and let it steam gently in the stew for about 10 minutes, until just soft but not overcooked.
5. Final touch: Taste and adjust salt and pepper. The gravy should be rich and slightly thick from the bones and veggies.
   
   Serving suggestion:
   *Serve hot with pap, rice, or dumplings (idombolo).
   
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